Ingredients
Units
- 3 Tbsp olive oil
- 1 large onion, chopped
- 4 cups (3 15-oz cans or 2 cups dried) white beans, such as Great Northern or navy beans
- 1 tsp salt
- 1 tsp dry mustard
- 3 Tbsp black strap molasses
- ¼ cup honey
- 1 tsp fresh ginger, grated
- ¼ of 1 canned chipotle pepper in adobo sauce, minced (remove seeds for a milder taste)
- 1 tsp adobo sauce
- ¼ cup water
Instructions
- Preheat the oven to 350°F. Heat the oil in a skillet and add the onion. Sautee for 5-10 minutes, or until browned and becoming translucent. In an oven-safe Crockpot or casserole dish, combine the onions, beans (if using dried beans they need to be soaked overnight and then cooked on the stovetop) and other ingredients.
- Mix gently with a spoon until well combined.
- Cover the pot or casserole dish and bake for 1 hour, stirring occasionally, or until sauce has thickened. If too much liquid remains, bake uncovered for 15-30 minutes until the beans have reached your desired consistency.
- You can also try cooking this overnight by keeping the oven at 200°F, or placing the mixture in a slow cooker set to low heat.
Notes
For best flavor, eat the next day.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side dish
- Method: One-pot
- Cuisine: Mizrahi